Tofu Burrito Bowls
LunchVeganSugar ConsciousOne DishDinnerLunchVegetarianCinco de MayoGluten-freeHigh ProteinDairy-freeDinnerStovetop
These colourful burrito bowls are a healthy and easy dinner. Top these bowls with corn to get an extra source of Glutamine!
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 1 tbsp oil
- 2 blocks (350 g/12oz) extra firm tofu
- 1 pkg Carne Guisada Seasoning
- 1 can (398 ml/14 oz) low-sodium black beans
- 2 medium carrots
- 1⁄2 medium head green cabbage
- 2 limes
- 2 avocados
Preparation
- In Multipurpose Steamer, combine rice and water. Top with tray and microwave, uncovered, on high for 16–18 min, or until tender.
- Meanwhile, heat oil in Sauté Pan over medium heat. Gently press the tofu between 2 paper towels to remove excess moisture, then crumble tofu into warm pan. Add seasoning and mix to combine. Cook for 2 min until tofu is well coated.
- Drain and rinse beans. Add beans to tofu mixture and cook 3–4 min.
- Peel carrots. Using 4-in-1 Mandoline, slice carrots and cabbage and place in large bowl. Slice limes in half. Using 2-in-1 Citrus Press, squeeze lime juice into slaw and toss to coat.
- Peel and slice avocados.
- To assemble, divide rice, beans and tofu mixture, slaw, sliced avocado, and additional toppings, if desired, between 6 bowls.
Epicure Products Used
Nutritional Information
Per serving: Calories 480, Fat 19 g (Saturated 2 g, 0 0 g), Cholesterol 0 mg, Sodium 570 mg, Carbohydrate 61 g (Fiber 15 g, Sugars 6 g), Protein 21 g.
Tips
Add 1 tbsp honey and 1 tbsp mayonnaise to the slaw for a sweet and creamy coleslaw. Make the slaw up to an hour ahead of time so that the cabbage and carrots absorb some of the dressing and soften up.
Perfectly Balance Your Plate
Serve with 1 cup chopped veggies.